Sweet Potato Potato Salad with yogurt and mint


  • 5 medium sweet potatoes, roasted, peeled and cubed to about 6 cups
  • 1 Granny Smith apple, cored and sliced
  • 3/4 cup sliced scallions
  • 3/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons hot sauce (like Crystal or Tabasco)
  • salt and pepper to taste
  • 1/4 cup chopped fresh mint leaves


  1. Roast sweet potatoes in foil until they’re completely softened through and a sharp knife inserted in them meets to tension, about 1 hour. Allow to cool completely. Peel with a paring knife and dice into bite-sized chunks.
  2. Add potato chunks to a large bowl. Top with sliced apples and scallions
  3. In a small bowl whisk together yogurt and mayonnaise, mustard and vinegar, hot sauce, a good dose of salt and fresh cracked black pepper. Whisk to combine and taste. Add more acid, hot sauce, salt and pepper as necessary to your taste.
  4. Pour the yogurt mixture over the sweet potatoes. Toss to combine. Fold in mint. Transfer to a serving bowl and top with more scallions and mint. Refrigerate for 2 hours before serving.